Roasted Kale (Kale Chips)

I'm so behind the times on blogging about kale chips. Everyone was making kale chips about 2-3 years ago! Well I guess I'm just behind the curve on this one, which isn't surprising. I was debating about even blogging this recipe in the first place...but I'm sure there are some of you out there who still haven't tried kale chips yet. Maybe you're too nervous? I promise you're going to like 'em! You may just start to substitute them for potato chips, heck they're a lot healthier! 

(Right before going in the oven)

We all know I'm a huge fan of any vegetable roasted. I have yet to find a vegetable that doesn't taste good roasted hence why I love these kale chips so much. Aside from being super easy to make, they're super tasty too. 

Roasted Kale (Also Known As Kale Chips)

Lots to Ladle

One bunch of fresh kale, Ripped into pieces, stems removed

Olive Oil, enough to coat

Salt & Pepper, to taste

Preheat over to 350 degrees. Toss kale with olive oil, salt & pepper. Roast in oven until crunchy, about 10-15 minutes. 

I told you it was easy!

Don't forget to eat your brussels sprouts!

Brussels sprouts are a vegetable that you either love or hate. I happen to be a person who loves them (most likely because of my mother. After all, they're her favorite vegetable). They're not a vegetable that I buy often. So as weird as it may sound, it's like having a treat when I do get them. I typically roast brussels sprouts with pecans (as I did for a November Club a couple years ago) but I thought I'd try a different cooking method this time.  So I turned to Martha, since I'm usually never let down by her recipes. I found a recipe for seared brussels sprouts with vinegar glazed red onion. Sounds yummy, right? Trust me it was! The glazed red onion added a sweet flavor to the brussels sprouts. So if you're a person who doesn't like brussels sprouts because you think the flavor is 'too strong' try this recipe out. It's a nice balance of strong and sweet flavors.

Ingredients:

1 (about 10-ounce) basket brussels sprouts

Salt and freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small red onion, thinly sliced lengthwise

2 tablespoons balsamic vinegar

Directions:

Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

Add onions to brussels sprouts, and toss well. Serve immediately.

Sauteed Chicken in a Mustard Cream Sauce

 I'm always flipping through the pages of my numerous cookbooks looking for recipes & ideas. I'm usually looking for a quick meal since there's not much time after working a full day. I've been flipping past this recipe for a couple months and finally decided to make it especially since it's asparagus season. 

This recipe came from my Everyday Food cookbook (remember this is the one my sister got me for Christmas). The mustard cream sauce came out really well. The tarragon complimented the sauce really well too! If you're not a fan of tarragon try making it with thyme. 

• 4 boneless, skinless chicken breasts (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine, or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

Quinoa with Roasted Vegetables

If you don't what Quinoa is you're missing out. Quinoa is pronounced KEEN-wah. It's a grain that is full of protein. It can be used as an alternative to rice in any meal.

Tonight I roasted asparagus, red potatoes, sweet potatoes, carrots, & parsnips at 400 degrees for 40-50 mins. I coated the vegetables with olive oil, salt, pepper, and thyme. I cooked the quinoa as directed on the package. After the vegetables and quinoa were cooked I tossed and coated with balsamic vinegar and olive oil.

This meal was very simple and extremely healthy!

Vegetable Chowder

I enjoy making soups on Sundays. This is a great meal when you're looking for left overs. Overall, I enjoyed the chowder. When I reheat it tomorrow I'll be sure to add some extra salt and pepper, which I thought it was lacking. Since corn isn't in season I used frozen corn which also helps save time. I used skim milk to keep it on the lighter side but of course you can use whatever you prefer.

*You can find the recipe here